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Potatoes, Chateau
From The table, 1889
Serves 2
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
351Calories
13 gProtein
77 gCarbs
6 gFat
Full nutrition (28 nutrients)
Calories351 kcal
Protein13 g
Carbohydrates77 g
Fiber15 g
Total Fat6.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol17 mg
Sodium1126 mg
Potassium1833 mg
Calcium203 mg
Iron27 mg
Magnesium135 mg
Phosphorus244 mg
Zinc2 mg
Copper4 mg
Manganese6 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A0 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)5.5 mg
Folate45 mcg
Water351 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The table (1889) by Alexander Filippini, page 248. The excerpt below is the record exactly as published.
Potatoes, Chateau. — Cut six medium-sized potatoes into quarters, and pare them like cloves of garlic; wash them well, and drain. Fry them slowly in moderately heated fat for ten minutes; lift, drain thor- oughly, and put them in a sautoire with half an ounce of butter. Season with half a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.